Pork Tenderloin with Quinoa and Greens
- 2 tablespoons Indian curry paste*
- 2 pork tenderloins (about 1-3/4 pounds total), cut crosswise in half
- 2 14 ounce can chicken broth, divided
- 1 cup quinoa,* rinsed and drained
- 1 16 ounce bag fresh kale, chopped
- 2 large garlic cloves, pressed through a garlic press
- 1 tablespoon olive oil
- Low-fat plain yogurt, optional
- Fresh parsley sprigs, for garnish
1. Rub curry paste on all sides of pork. Arrange pork on a jelly-roll pan and refrigerate.
2. Heat oven to 425 degrees F. Bring 1 can broth to boil in a medium saucepan over medium-high heat. Add quinoa; cover and simmer until liquid is absorbed and grains are tender, 15 minutes. Remove from heat; let stand covered, 5 minutes.
3. Place jelly-roll pan with pork in oven. Roast pork 10 minutes. Turn and roast 8 to 10 minutes more, or until an instant-read thermometer inserted in center of each piece of pork reaches 160 degrees F. Transfer to a cutting board and let stand 5 minutes.
4. Meanwhile, bring kale and remaining 1 can broth to a boil in a medium saucepan over medium-high heat. Add garlic and oil. Reduce heat and simmer, stirring often, until kale is tender, 20 minutes. Transfer kale to a large serving bowl; stir in quinoa.
5. Thinly slice pork and divide among 4 serving plates. Serve with kale, quinoa, and yogurt. Garnish with parsley, if desired. Makes 4 servings.
- Indian curry paste is available in the ethnic section of many supermarkets; quinoa is avaiable in specialty and health food stores.
- Servings Per Recipe 4
- Fat, total(g)21,
- sat. fat(g)5,
- Percent Daily Values are based on a 2,000 calorie diet
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